A plate of Light Fluffy Crispy Buttermilk Waffles

Light Fluffy Crispy Buttermilk Waffles

I love to serve these light fluffy crispy buttermilk waffles with lots of fruit and a generous dusting of powdered sugar. How do you top off your waffles?
Course Breakfast
Cuisine American
Keyword buttermilk waffles, crispy waffle recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Calories 213kcal
Author Maria Vannelli RD


  • 2 cups flour all purpose
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 3 large eggs separated (room temperature)
  • 1/2 cup vegetable oil
  • 2 cups buttermilk room temperature
  • 1 teaspoon vanilla extract
  • non-stick spray


  • In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
  • In another bowl, whisk together egg yolks,oil,buttermilk,and vanilla. Gently combine with dry mixture.
  • In a medium mixing bowl, beat egg whites until stiff.
  • Gently fold the egg whites to batter.
  • Heat waffle iron. Spray with non-stick spray.
  • Pour about 1/4 - 1/3 cup for each waffle. (I use a large serving ladle and drop the batter in the middle of the waffle iron).
  • Cook 2-3 minutes or until golden brown.
  • Place on a rimmed baking sheet and transfer to oven to keep warm (set oven to 200℉/93℃).
  • Serve with your favourite toppings.


You can replace up to 1 cup of the all purpose flour with whole wheat flour.
Special equipment required: waffle iron
1 serving = 1 waffle
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*adapted from Martha Stewart


Serving: 1serving | Calories: 213kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 247mg | Potassium: 148mg | Sugar: 6g | Vitamin A: 125IU | Calcium: 81mg | Iron: 1.2mg